2. Fill a large, deep, heavy pot with vegetable oil to about 1 1/2 inches deep. Heat the oil to about 350 degrees, using a deep-fry thermometer.

3. Meanwhile, prepare the batter by mixing the flour, baking powder and salt in a medium bowl; stir in the beer until smooth.

4. To cook the fish, work in batches so as not to crowd. Using tongs, dip each piece of fish in the batter. Let the excess drain off, then carefully submerge the fish in the hot oil. Fry until golden brown and cooked through, 2 to 3 minutes. Transfer to a baking sheet lined with paper towels.

5. Salt again and serve in warmed tortillas topped with a drizzle of the Cumin-Lime Crema, shredded cabbage, cilantro and a wedge of lime.